Banana Peel as a Functional Ingredient in Bread

The dual challenges of global hunger and climate change have intensified the urgency to explore sustainable solutions within the food industry. One promising approach is the valorization of agricultural waste as a source of functional ingredients in food formulations. Agricultural by-products such as banana peel is often rich in bioactive compounds fibers and antioxidants which can be harnessed to enhance the nutritional profile of food products. Incorporating such functional ingredients not only reduces environmental waste but also represents a critical strategy for mitigating food scarcity while promoting health benefits.